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Co-production of healthy, sustainable food systems for disadvantaged communities

为弱势社区共同生产健康、可持续的粮食系统

基本信息

批准号：
BB/V004905/1
负责人：
Carol Wagstaff
金额：
$ 895.36万
依托单位：
University of Reading
依托单位国家：
英国
项目类别：
Research Grant
财政年份：
2021
资助国家：
英国
起止时间：
2021 至无数据
项目状态：
未结题

来源：
https://gtr.ukri.org/projects?ref=BB%2FV004905%2F1
关键词：
Co production healthy sustainable food

项目摘要

Our vision is to provide citizens of culturally-diverse disadvantaged communities with choice and agency over the food they consume, by co-developing new products, new supply chains and new policy frameworks that deliver an affordable, attractive, healthy and sustainable diet. Disadvantaged communities are defined as families and individuals who are at risk of food and housing insecurity, often culturally diverse, and whom experience multiple challenges such as financial, mental health and physical health. The proposed programme of research integrates some of the largest food businesses in the country, together with distribution and retail partners that reach into the heart of disadvantaged communities across the UK. Working alongside government departments and civil organisations, the team will develop a resilient, sustainable and adaptable food system for populations from different regions, age groups and socio-cultural backgrounds. At the end of the project the consortium will have developed methods for innovating food products, food supply chains and food/agricultural policies that are inclusive and robust. When implemented at national scale these will deliver the behavioural, health and economic benefits that a food system should provide for citizens, businesses and the environment.A baseline of 22% of people live in food poverty in the UK, often reliant on solutions outside of mainstream food systems, including food banks. This doesn't enable people to plan or chose their diet, or to improve their food security on a long term basis. Previous attempts at transforming the food-health system to become more equitable, sustainable and integrated have had limited impact as they fail to engage disadvantaged communities in the research process and the policy design, leading to a failure to impart knowledge sharing or social innovation. The disconnect between households, communities and national supply and production networks presents one of the greatest challenges to developing a socially just, healthier, and sustainable food system for everyone. This project will identify and implement the innovations and new configurations of the food system that are necessary to deliver improved nutritional public health and wellbeing for citizens from disadvantaged communities with enhanced environmental sustainability. The team will do this using co-design, co-production and participatory methods that enable major food businesses and community owned enterprises to engage with each other, and with the citizens who consume food. In the first part of the project a picture of the national food landscape in disadvantaged communities from across the UK will be built, and the impact of the current food system on environmental sustainability will be analysed. Investigation of current corporate, social and government policy frameworks that guide food and agriculture in the UK and across Europe will be evaluated to highlight positive directions for the future. Together, in phase 2, communities and businesses will co-develop new supply chains, new or reformulated exemplar food products and new policy frameworks. In phase 3, these innovations will be evaluated, adjusted and improved. The impact of scaling these innovations to basket level and national level will be evaluated, quantifying the potential impact of nationwide changes on the environment and health.By the end of the project we will have established effective methods for co-creation of policy, products and supply chains that can be implemented at a national level. As a result, every citizen will have the potential to make decisions about their food, and will have access to a diet that is affordable, attractive, healthy and environmentally sustainable.

我们的愿景是，通过共同开发新产品、新供应链和新政策框架，提供负担得起的、有吸引力的、健康的和可持续的饮食，为文化多样化弱势社区的公民提供对食物消费的选择和代理。弱势社区被定义为面临粮食和住房不安全风险的家庭和个人，他们往往在文化上具有多样性，并面临财务、心理健康和身体健康等多重挑战。拟议的研究计划整合了英国一些最大的食品企业，以及分销和零售合作伙伴，这些合作伙伴进入了英国弱势社区的核心。该团队将与政府部门和民间组织合作，为来自不同地区、年龄群体和社会文化背景的人群开发一个有弹性、可持续和适应性强的粮食系统。在项目结束时，该联盟将开发出具有包容性和强有力的食品产品、食品供应链和食品/农业政策创新方法。当在全国范围内实施时，这些将为公民、企业和环境提供食品系统应该提供的行为、健康和经济效益。在英国，有22%的人生活在粮食贫困中，他们往往依赖于主流粮食系统之外的解决方案，包括粮食银行。这使人们无法计划或选择他们的饮食，也无法长期改善他们的粮食安全。以前将食品卫生系统转变为更加公平、可持续和综合的尝试产生了有限的影响，因为它们没有让弱势社区参与研究过程和政策设计，导致未能传授知识共享或社会创新。家庭、社区和国家供应和生产网络之间的脱节是为每个人建立一个社会公正、更健康和可持续的粮食系统所面临的最大挑战之一。该项目将确定并实施食品系统的创新和新配置，这些创新和新配置对于改善来自弱势社区的公民的营养、公共健康和福祉是必要的，同时增强了环境的可持续性。该团队将采用共同设计、共同生产和参与式方法来实现这一目标，使主要食品企业和社区拥有的企业能够相互接触，并与消费食品的公民接触。在该项目的第一部分，将建立来自英国各地弱势社区的国家食品景观的图片，并分析当前食品系统对环境可持续性的影响。调查当前的企业，社会和政府的政策框架，指导食品和农业在英国和整个欧洲将进行评估，以突出未来的积极方向。在第二阶段，社区和企业将共同开发新的供应链、新的或重新制定的示范食品和新的政策框架。在第三阶段，将对这些创新进行评估、调整和改进。将评估将这些创新扩大到一篮子水平和国家水平的影响，量化全国变化对环境和健康的潜在影响。到项目结束时，我们将建立有效的方法，共同制定政策、产品和供应链，并在全国范围内实施。因此，每个公民都将有可能对他们的食物做出决定，并将有机会获得负担得起、有吸引力、健康和环境可持续的饮食。